italian sausage and gruyere galette with duck fat crust
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
1 pastry crust, recipe below
For caramelized onions
2 onions, thinly sliced
2 tbsp olive oil
Butter (options)
Pinch of salt
2 tbsp red wine, balsamic vinegar or water, for deglazing
For the filling
½ c whole dried porcini mushrooms
About ½ lb Link Lab mild italian sausage
3 tsp roughly chopped fresh sage
1 c freshly grated Gruyere
1 tbsp heavy cream
2 large eggs
¼ c Farmbox Greens microgreens
Jacobsen salt, for finishing
Cracked black pepper
Instructions
Make caramelized onions Heat a wide cast-iron skillet or heavy-bottomed pan over medium heat. Coat the bottom of the pan with a thin layer of olive oil and/or butter and heat until oil is shimmering. Add onions and cook, stirring and scraping the bottom of the pan every 5-10 minutes. After 10 minutes, add a pinch or two of salt and stir. Cook for an additional 30+ minutes, until onions are a rich golden brown. Deglaze the pan with wine, balsamic or water, stirring the liquid into the onions. Remove from heat and cool, storing in the refrigerator until ready for use (can be made up to 5 days in advance).
Make sausage, mushroom and sage filling Fill a small bowl with room temperature water and soak dehydrated mushrooms, set aside. After 10-15 minutes, rinse mushrooms in cool water and thickly slice, set aside.
Remove sausage from the casing and roughly chop.
Heat a heavy-bottomed pan over medium heat and once hot, add 1 tbsp olive oil. Cook sausage until it begins to brown, then add the sage and ¼ c mushrooms. Cook until sausage is browned (about 5 more minutes) and set aside to cool. Store in an airtight container in fridge until ready for use (can be made up to 3 days in advance).
Assembling and baking the galette: Once filling is prepped and cooled, place one ball of pastry dough between 2 layers of plastic wrap on a work surface. Pound with a rolling pin a couple of times to flatten, the roll the dough into a rough circle about 9 inches in diameter. You can either fill and use from here or score and cut an 8 inch circle (I used a cake pan as a guide) for a more even crust. If at any point the dough becomes sticky slide it onto a plate and refrigerate for a few minutes until butter is firm. Sprinkle with ½ c Gruyere, ½ c caramelized onion and ½ of the sausage mixture, leaving a 2 inch border. Fold the edges of the crust over, wrap in plastic wrap and return to the fridge to chill. Repeat with second ball of pastry dough, chilling for at least 30 minutes up to overnight.
Preheat oven to 400 degrees.
Transfer dough to a rimmed baking sheet lined with parchment paper, placing galettes 2 inches apart. Brush the crust with heavy cream and bake for 30-40 minutes, until crust is beginning to brown. Remove from the oven, crack an egg into the center of each galette and cook until whites are set, about 10 minutes. Remove from the oven and cool. Sprinkle with flake salt and cracked pepper, garnish with microgreens and serve.
Recipe by oh honey bakes at https://ohhoneybakes.com/marx-foods-italian-sausage-gruyere-galette-duck-fat-crust/